Imported from TikTok

Homemade Kango Biscuits

Name: Homemade Kango Biscuits
Prep time: 35 min
Cook time: 12 min
Total time: 67 min
Yield: 10 servings
Cuisine: French
Ingredients: 250 g Wheat flour (A little extra flour for the work surface, as mentioned in the video.); 125 g Semi-salted butter (Cut into pieces; softened for the version made without a Thermomix.); 1 Egg; 80 g Cane sugar; 1 c. à soupe Homemade vanilla sugar; 150 g Chocolate-hazelnut spread (For the filling.); Wheat flour for the work surface (To keep the dough from sticking, as shown in the video; quantity not specified.)

Recipe by @recettes_by_oum_ayman @recettes_by_oum_ayman · TikTok

Imported by Manon on SeeMeCook

Shortbread biscuits filled with chocolate-hazelnut spread and folded like a wallet, leaving a little filling visible at the sides. The dough can be made in a Thermomix or by hand, then chilled before baking.

10 servings67 minFrench

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Ingredients

250 g Wheat flour (A little extra flour for the work surface, as mentioned in the video.)
125 g Semi-salted butter (Cut into pieces; softened for the version made without a Thermomix.)
1 Egg
80 g Cane sugar
1 c. à soupe Homemade vanilla sugar
150 g Chocolate-hazelnut spread (For the filling.)
Wheat flour for the work surface (To keep the dough from sticking, as shown in the video; quantity not specified.)

Steps

1
Thermomix version: Put the flour, butter, egg, cane sugar, and vanilla sugar in the bowl. Mix for 20 seconds at speed 3, then bring the dough together.
2
Version without a Thermomix: In a mixing bowl, combine the flour, cane sugar, and vanilla sugar. Add the softened butter in pieces and rub it in with your fingertips until the mixture resembles breadcrumbs. Add the egg and knead briefly until a smooth ball forms.
3
Flatten the dough slightly, place it on plastic wrap, wrap it up, and refrigerate for 20 minutes. It can be made the day before; if so, take it out at least an hour ahead so it can soften.
4
Preheat the oven to 200 °C. Line a baking sheet with parchment paper.
5
Lightly flour the work surface to keep the dough from sticking. Roll the dough out to about 3 mm thick, taking care not to roll it too thin.
6
Cut into rectangles about 8 × 15 cm.
7
Place about 1 tablespoon of chocolate-hazelnut spread in the center of a rectangle. Fold it into thirds like a wallet, without pressing down, leaving a few small openings at the sides so the chocolate shows through. Repeat with the remaining dough and filling.
8
Place the biscuits on the baking sheet seam-side down so they do not open during baking.
9
Bake for 12 minutes at 200 °C. The biscuits should not become too golden.
10
Leave to cool on a wire rack before serving.

Notes

The total time given includes the 20-minute resting time for the dough. The transcript notes that the dough can be made the day before; after refrigeration, leave it at room temperature for at least an hour to soften.